This Avocado Cashew Caesar Salad is a healthy and delicious twist on a classic! With a super creamy, garlicky, and deliciously tangy dressing made with ripe avocado instead of mayonnaise or egg yolks, it’s the perfect vegan and oil-free option. Topped with crisp romaine lettuce, crunchy croutons, roasted salted cashews, sliced avocado, and an optional sprinkle of vegan parmesan, this salad may just be the BEST Caesar salad you’ve ever tasted (vegan or not).
This thick and creamy Caesar dressing has become a staple in my house; it’s super quick to whip up, and this recipe makes enough for two large salads. It will keep fresh in the fridge for up to four days, and it also works wonderfully as a veggie dip, sandwich spread, or even enjoyed straight from the spoon—seriously, it’s that good!
Serve this avocado cashew Caesar salad as a side with your favorite Italian-inspired dishes. It pairs wonderfully with my Marry Me Tofu, Easy Vegan Meatballs, or Italian Seitan Sausages, or a pasta like my Vegan Bolognese, Vegan Spaghetti Bake, Vegan Alfredo Pasta Bake, or The Best Ever Vegan Lasagna (to name a few). Check out my entire Italian recipe archive here.
If you’re looking to turn this caesar salad into a meal, make it vegan chicken Caesar salad by simply topping it with baked tofu bites or slices of vegan chicken. And if you want to give your salad an extra nutritional boost, consider swapping half the romaine for kale. Check out the recipe notes for all the details!
HOW TO MAKE AVOCADO CAESAR SALAD:
Soften the Cashews (Optional): Softening the cashews helps them blend smoothly. If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and boil for about 10 minutes until very tender. Drain and rinse well before using. Alternatively, you can soak the cashews in cool water overnight.
Prepare the Vegan Caesar Dressing: In a blender, combine the avocado, raw cashews, water, nutritional yeast, lemon juice, Dijon mustard, garlic, salt, and pepper. Blend until smooth. If the dressing is too thick, add more water, one tablespoon at a time, until the desired consistency is reached. The dressing should be thick and creamy.
Assemble the Salad: In a large bowl, add the chopped romaine lettuce. Add some of the dressing to the lettuce and toss until evenly coated, using tongs if you prefer. Add more dressing to taste if needed. Top the salad with sliced avocado, croutons, roasted cashews, and vegan parmesan cheese.
Storage: Store leftover dressing in an airtight container in the fridge for up to 4 days. Use it for another salad or as a dip.
This Vegan Avocado Cashew Caesar Salad is…
- creamy and delicious
- vegan and healthy
- a must try!
Try topping your vegan Caesar salad with:
- Baked Tofu Bites
- Vegan Parmesan
- Sliced Seitan Steak
- Vegan Bacon Bits
- Sliced Vegan Italian Sausages
- Crunchy Roasted Chickpeas
- Sliced Vegan Chicken Tenders
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Avocado Cashew Caesar Salad
Servings:
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Ingredients
For the Dressing (makes enough for 2 salads):
- 1 ripe avocado
- ½ cup raw cashews, softened if needed (see step 1)
- ½ cup water, plus more if needed
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Caesar Salad:
- 1 large head romaine lettuce, (or two romaine hearts), washed and chopped
- 1 cup homemade or store-bought vegan croutons, (see recipe notes for homemade croutons)
- 1 ripe avocado, sliced
- ½ cup roasted salted cashews, (see recipe notes for homemade roasted cashews)
- ¼ cup vegan parmesan cheese, store-bought or homemade (optional)
Instructions
- Soften the Cashews (Optional): Softening the cashews helps them blend smoothly. If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and boil for about 10 minutes until very tender. Drain and rinse well before using. Alternatively, you can soak the cashews in cool water overnight.
- Prepare the Dressing: In a blender, combine the avocado, raw cashews, water, nutritional yeast, lemon juice, Dijon mustard, garlic, salt, and pepper. Blend until smooth. If the dressing is too thick, add more water, one tablespoon at a time, until the desired consistency is reached. The dressing should be thick and creamy.
- Assemble the Salad: In a large bowl, add the chopped romaine lettuce. Add some of the dressing to the lettuce and toss until evenly coated, using tongs if you prefer. Add more dressing to taste if needed. Top the salad with sliced avocado, croutons, roasted cashews, and vegan parmesan cheese.
- Storage: Store leftover dressing in an airtight container in the fridge for up to 4 days. Use it for another salad, as a dip, or a sandwich spread.
Marsha Myers says
I was wondering about adding some capers to the blend for that salty briny flavor instead of salt. But I don’t want to ruin the whole batch! Have you tried that addition? If not do you think it would be good? Thanks. Also love your Craving Vegan particularly how it’s laid out according to the “crave”!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marsha, absolutely! Capers can be a great addition for that salty, briny kick. I actually use them in my cashew Caesar salad dressing (which is avocado-free), and they work really well. If you want to give it a try but are unsure, blend the dressing without the salt first, then add a little bit of capers at a time until you reach the flavor you like. You can always add more if needed! Thank you so much for your sweet words about Craving Vegan—I'm thrilled to hear you love it!
AnneMarie Stampley says
Hey Sam and crew I made the dressing but had to use vegan mayo didn’t have cashews and I LOVED IT wish I had made extra took it to work on salad will definitely make again and again. Would have taken a pic but tasted it first and then it was gone maybe on the next one
Sam Turnbull @ It Doesn't Taste Like Chicken says
So thrilled you enjoyed it AnneMarie! Thank you for the review 🙂
Susan says
Will the dressing turn dark when you save it? Sounds easy and yummy but I only have a one person household.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Susan, Nope! Because of the added ingredients, the dressing stays a nice fresh green when stored in the fridge in an airtight container for up to 4 days. Enjoy!
Suzy says
Question: Do you use ALL the dressing for 2 servings? With 2 avocados in the recipe, the calories seem like it should be much more. I wondered if the dressing was for 4 servings and you are to "use half" for the 2 servings. This looks amazing! Can't wait to make it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Suzy, the nutrition information provided is for one serving, which equals 1/4 of the entire salad. The recipe makes four servings total, and the nutrition details account for using half of the dressing. I hope that helps clarify things!
Suzy says
Ok, thanks! I was confused because of the "For the Dressing (makes enough for 2 salads):"
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes so the nutrition would be for 1/8 of the dressing along with lettuce, croutons, cashews, etc. 🙂
Roseanna says
Hi Sam,
I am a Fan Favorite of the Ceasar Salad with the homemade crutons ever since The Fuss Free Vegan cook book! I use sourdough bread for the crutins and the best ever! I am going to make the seitan chicken strios aa an addition.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful!! SO happy you are enjoying my recipes so much, Roseanna 🙂